title: Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
abstract: Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except for Aa+GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa+GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P<0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Sun-Mi
authors.initials: SM
authors.lastname: Choi
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D000975:Antioxidants; D019306:Artemisia; D001205:Ascorbic Acid; D001419:Bacteria; D002645:Chickens; D003116:Color; D003296:Cooking; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D008461:Meat Products / Q000032:analysis / Q000382:microbiology; D010936:Plant Extracts; D012034:Refrigeration; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D001205:Ascorbic Acid
keywords: Antioxidant; Ascorbic acid; Chicken nugget; Mugwort (Artemisia princeps Pamp.); Oxidative stability